This is my go-to sauce or dip, when I want a little creaminess to go a long way. It’s has a subtle flavor with a big finish, depending how you play up the cayenne. Try it with veggies, as a sandwich spread or over pasta. You will not be disappointed.
Makes 1 ¼ cup
Prep time: 10 minutes Cook time: 30 minutes
½ head of a large cauliflower, cut into florets (approx. 4 cups or a 12 oz bag of pre-cut florets)
½ cup of unsweetened oat milk (or rice milk)
2 Tbsp. of lemon juice
1 Tbsp. of apple cider vinegar
2 Tbsp. of Dijon mustard
1/8 tsp. of cayenne (or less, this gives it a bit of a kick)
Cumin for roasting cauliflower
- Heat oven to 425 F
- Line a baking sheet with parchment paper or a silpat mat
- Spread cauliflower florets out on the baking sheet
- Sprinkle florets liberally with ground cumin
- Bake for about 30 minutes, until cauliflower florets are soft and nicely browned, then let cool a little bit
- In your high-speed blender make your oat milk (or add ½ cup of store-bought)
- Carefully transfer cauliflower florets to the high-speed blender
- Add remaining ingredients. Starting at a low-speed, increase to high and blend until creamy. Adjust seasonings to taste.
- Consistency will be quite thick, like a dip. If you like it to be more of a thinner sauce, add more plant-milk.
To make your own plant-milk:
- Oat milk: ¼ of rolled oats + ½ cup of water
- Rice milk: ¼ cup cooked brown rice + ½ cup of water.
- Blend at high speed until desired consistency is achieved
If you are in a real hurry, you can buy cauliflower florets in a 12-oz bag